The Israeli population is a complex mix of cultures and has a hugely diverse heritage from the Jewish diaspora and Arab world. Despite the continuing conflict over land, Arab and Jewish traditions have a long history of being woven together and their food culture is no exception. Explore spices, floral waters, breads, ancient pulses and much more.
12 Weeks
4-6 hours per week
Group Structure
Small Class Sizes
Hands-on, direct feedback
Content Format
On Demand & Live
Video lessons, live workshops, Q&A
Ingredients & Tools
Pantry Box
Spices, pulses & pantry essentials
Course Overview
This course covers the flavours, ingredients and dishes from the diaspora, exploring their roots in Ukraine, Poland, Tunisia, Palestine, Iraq and Greece - to name a few! It’s one for the curious cook or budding chef, looking to stretch their creativity and learn from personal stories and chef expertise.
Breakfast & Brunch
Month 1
Discover the famous Tel Aviv brunch - inspired by the breakfast culture that began in the kibbutz and influences from across the world, with North African, Mediterranean and Middle Eastern flavours featuring heavily.
What you'll be cooking
1. Red shakshuka with a fennel bishbash (Tunisian & Yemeni)
2. Fattoush salad, preserved lemons, and labneh cheesemaking (Lebanese)
3. Cheese-filled bourekitas with spiced tzatziki and a tomato resek (Greek & Turkish)
4. Chocolate babka (Eastern European)
5. Condiments (Arab, Yemeni & Mediterranean)
Learn what goes into creating a recipe
Learn how you can experiment with different spices, textures and condiments to create the perfect breakfast spread. This month looks into the historic spice routes, eating habits from farming communities and making the most of seasonal, fresh produce.
Get to know your ingredients and tools
Learn all about the ingredients you will be using this month, their origins and influence on the cuisine. You will also discover some local suppliers and their personal backstory.
Develop your own original recipe
Chef Eyal Jagermann will have you experimenting with different breakfast condiments and pastries - they are designed to be easy to adapt and make your own by experimenting with different flavour combinations.
Learn more about spice blending
Get to know key spices which are the foundation of many Middle Eastern dishes, the science behind blending and how best to store your spices at home. See how influences from all over come together in the most delicious way.
Live: Creative Workshop with Chef Zoe
Create and showcase your own Tel Avivian brunch spread getting creative with flavour and texture, taking inspiration from all that you have learnt throughout the month and share it with the community.
Lunch & Street Food
Month 2
This month is a love letter to the food stalls from the hummusiyas to falafel street food stands. Shape and cook your own flat bread, dumplings and falafel and explore the different cultural influences on popular market dishes.
What you'll be cooking
1. Laffa bread with masabacha and schug (Lebanese, Syrian & Yemeni)
2. Kubbeh hamusta with a falafel mezze (Kurdish)
3. Zohar cake with a rhubarb compote (Egyptian)
4. Challah bread (Ashkenazi)
5. Pickles (Ashkenazi & Lebanese)
Learn what goes into creating a recipe
Chef Tomer talks through the different influences on his dishes and how you can put your own twist on them, taking inspiration from your own memories, experiences and local ingredients.
Get to know your ingredients and tools
Gain an intimate understanding of these ancient ingredients from hearty grains that were once the poor man’s sustenance but have found new love on kitchen tables around the world to florals and essences for perfuming cakes.
Develop your own original recipe
Just like last month, Chef Eyal will help you create your own dish, focusing on different ways of customising your street food dishes. They are designed to be easy to adapt and make your own by experimenting with different flavour combinations.
Visit the markets with Chef Eyal
Get a taste of the bustling market, where stalls overflow with spices and street food traders share their time-tested family recipes. See how influences from all over come together in the most delicious way.
Live: Creative Workshop with Chef Tomer
Create and showcase your own street food creations, exploring different cultural influences from the Jaffa markets, taking inspiration from all that you have learnt throughout the month and sharing it with the community.
Fire Cooking
Month 3
In your third month, we're firing up the coals to explore the intense flavours you can develop from smoke and fire. 'Mangal', meaning barbecue in Hebrew, is centred around bold flavours, spice and loud family gatherings brought over by the Jewish diaspora and Israel's neighbours.
What you'll be cooking
1. Lamb arayes (Lebanese & Palestinian)
2. Fish kofte with smoked baba ghanoush (Arab & Balkan)
3. Rose malabi (Iranian)
4. Vegetarian sides (Middle Eastern)
5. Tahini & date syrup mousse (Middle Eastern)
Learn what goes into creating a recipe
Chef Eyal shares his secrets to getting the most out of your barbecue, playing with different temperature zones and how you can experiment with different spices and vegetables.
Get to know your ingredients and tools
Get to know the ingredients you are working with this month including a very important ingredient in Israeli cuisine - tahini.
Develop your own original recipe
Chef Eyal will be getting you thinking about different spices, produce and condiments for your dishes. They are designed to be easy to adapt and make your own by experimenting with different flavour combinations.
Learn more about the production of both tahini and silan
Tahini and silan are popular ingredients in Israeli dishes, adding a rich creaminess and sweet touch. Meet the suppliers behind both ingredients and discover the process of production
Live: Creative Workshop with Chef Eyal
In the last week of the third month, you’re tasked with creating your own Pita Arayes, making the bread from scratch and exploring different seasonings. Eyal will be there live with you as you cook your dish offering advice and chef tips.
Bonus: The Competition
Throughout the course you will be encouraged to self assess your creations thinking about the flavour and the presentation and the chefs will also be offering feedback. The winners in each group will receive an extra bonus live class cooking along with Eyal Jagermann.
Meet Your Chefs
Having studied at Le Cordon Bleu, Eyal Jagermann went on to become co-owner and head chef of the award winning Barbary restaurant. After it was awarded best restaurant in London for 2018, he moved on to open a new concept and restaurant called Anan - inspired by the Hummusiyah’s of Israel.
Formerly head chef of the well-renowned Amsterdam eatery Mr Porter, Chef Tomer has been working in high end and Michelin-starred restaurants for years. He is currently producing incredible fire-cooked banquets as part of the ‘Nomadic’ dining group.
Working alongside Chef Tomer and Chef Eyal, Zoe is the third partner in the Israeli food venture taking London by storm: ‘Anan’. She has helped shape this vision having grown up immersed in the produce of the Tel Aviv markets - taking the classic Israeli Hummusiyah and elevating it for a global audience.
Your Pantry Box
For each module you'll receive ingredients and tools directly to your door, designed to kick start your Israeli pantry. These cover condiments, aromatics, grains and oils which are chef-approved and hold cultural significance. For anything fresh, we provide shopping lists and different suggestions for dietary or local geography restrictions.
Sign up and choose your course
We'll send you your boxes each month
Become a more creative cook
Meet Your Community
Learn with people across the world who are also taking part in the Israeli course at the same time as you. Get live feedback from your chefs, share your creations with your peers and get your questions answered in the weekly Q&A sessions. This is your space to learn, develop and become a more creative chef.
Ask questions of the community and the chefs
Aadhya Patel
Hi @ChefZoe, any tips on how to hang the cheese in the fridge when making the labaneh?
Recieve instant replies on what you can do to develop and improve your recipe
Zoe Tigner-Haus (Chef)
Good question! The goal here is to make sure it can hang freely for the next 24 hours, while it firms up and becomes more like a cheese. Give it as much space as possible - and make sure you put a bowl under it!
Share pictures of your dishes, inspire and motivate your peers
Liam Cresent
Long time eater first time maker of falafel. What do we all think?
What Are People Saying?
Why just listen to us? Hear from those who have gone through and finished the Israeli course already.
I loved learning new techniques I’ve never tried before - and the live classes were brilliant. It was so easy to get involved with and I’m even more confident in the kitchen now.
An experience that’s got me thinking differently and creating my own original dishes. I absolutely loved the community and access to chefs whenever I got stuck with anything.
I learned a huge amount about the ingredients and the dishes, and I’m proud of the recipes that I’ve created myself. It’s even inspired me to book a trip to Tel Aviv!
As Seen In
Our Other Courses
Why join Rassa?
Create at least 3 original recipes
Cook with new tools/ingredients
Join an exclusive community of chefs
Personalised feedback from instructors
Lifetime access to the course
What is Rassa?

Through video lessons, live virtual workshops and hands on feedback, we help home cooks learn how to develop their own recipes, understand the function of different ingredients and how to train their chef instincts. At the heart of each course is the cultural education behind the cuisine, gaining insider knowledge from local chefs, farmers, producers and experts in their craft to give a deeper understanding of the context behind the culinary techniques for example, you’re guided around the wet markets of Manila learning about Filipino produce or taught by an Irish hunter about game meats as a sustainable alternative to industrial farming.

Who are the courses for?

The courses are ideal for a keen cook looking to take their skills to the next level or even for a more experienced chef looking to explore a cuisine of a different culture. The chefs are on-hand to answer any technical or cuisine-related questions.

What's the time commitment?

A minimum of half a day per week but by enrolling on one of our courses, you're making a commitment to your personal learning journey so we encourage you to get involved as much as possible - ask the chefs for feedback or answers to questions, engage with your course peers and read and watch the extra material.

Are the classes live?

The majority of classes are pre-recorded so you can work through them on your own schedule. At the end of each module you will be able to book onto a live online workshop with the chef. For these classes we will try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.

What tools and equipment will I need?

For our courses, you will largely use common items found in your average kitchen for example, bowls, scales, an oven, chopping knives. There may be equipment needed specific to the course you have selected such as, a barbecue or blender, but once you enrol onto the course, you’ll have access to the full checklist of equipment you need as well as a few optional but nice-to-have pieces.

What comes in the specialist boxes?

Once a month you will receive a pantry box with a mix of ingredients and tools, which have been hand-selected either for their cultural significance or to highlight an independent supplier. You will need to buy the rest of the ingredients, majority of which you should be able to find in your local supermarket/grocery store however, where there are less common items we will let you know where you can get your hands on them.

How do groups and peer feedback work?

Once the course starts you’ll be placed into a peer group with other cooks from around the world who will be taking the course at the same time as you - and we'll tailor those people to you based on your skill level, timezone and your goals for the course. You can ask and answer questions, share your creations with each other and throughout each week the chefs will be checking in to answer any questions you have and help with troubleshooting.

Am I able to interact with the chefs?

Yes, the chefs will be interacting with you and your peers answering any questions and giving support where they can. Every month you'll also take part in a live virtual workshop with one of the chefs and your course peers, where you can ask for more in-depth feedback on your creations and showcase your work.

What if I fall behind?

We recommend doing a bit each week so that you don’t fall behind the rest of your peers but if you do we’ll help you get back on track.

Are the courses online?

Yes, every course is entirely virtual, so you can learn from anywhere, all you need is wifi and a laptop, tablet or desktop computer. We’ve designed these courses to not just be convenient but also as interactive as possible: engage with your course peers from all around the world, ask the chefs questions, book onto live sessions and receive a pantry box of tools and ingredients for each module.

Does it matter what timezone I'm in?

The majority of the lessons are pre-recorded and so can be watched in your own time however, once a month you will have a live virtual workshop with a chef. For these live classes we try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.

Will I still have access the class once it ends?

Yes, once the course is finished you will have full access to the pre-recorded video lessons and content. You can keep using the content as a resource to refer back to as you progress as a chef.

How much does each course cost?

For the 90 day courses, the price is £37.50/$50 per week (billed monthly) which works out at a total of £449/$600. The price includes your box of specialist ingredients and tools for each month, video classes, weekly Q&A sessions and a live virtual workshop with the chef at the end of each month.

What if I change my mind?

If within the first 5 days you decide this course isn’t for you, you want to try a different cuisine or life’s busy schedule gets in the way, we can give you a voucher matching the course price which you can redeem at a later date (valid for 12 months).

Why Rassa?

If you've been thinking about working on your culinary skills for a while or are keen to learn from another chef who has a different culinary and cultural perspective to your own, Rassa provides the structure and the perfect opportunity to set aside the time to work on your skills. Learn from the comfort of your own home, whilst putting cultural education at the core making sure you learn the crucial context to the skills you are developing. You'll join a community of people all around the world with a shared interest of cooking and food, who will be with you throughout your course as well as after in our alumni channels.